Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese The Best Recipes

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Barilla® Gluten Free Elbows Pasta Salad with Basil Pesto, Eggplant & Parmigiano Cheese

"Elbow pasta is tossed with homemade basil pesto, roasted eggplant, and lemon juice then topped with shredded Parmigiano cheese."

Ingredients :

• 1 (12 ounce) box Barilla® Gluten Free Elbows
• 8 tablespoons extra-virgin olive oil, divided
• 1 small eggplant, diced
• 1 bunch fresh basil, chopped
• 1/4 cup pine nuts, toasted
• 3 ice cubes
• 1 lemon, juiced
• 1/2 cup shredded Parmigiano-Reggiano cheese
• Salt and black pepper to taste

Instructions :

Prep : 10M	Cook : 6M	Ready in : 30M

• Preheat oven to 425 degrees F (215 C).
• Bring a large pot of water to a boil, season with salt.
• Cook pasta 1 minute less than package directions.
• Drain pasta and toss with 1 tablespoon of olive oil in a large mixing bowl.
• Place pasta on a sheet tray to cool down.
• Season eggplant with 1 tablespoon of olive oil, add salt and pepper to taste.
• Roast eggplant in the oven for about 10 minutes, or until golden brown, then remove from the oven and cool down.
• Combine basil, pine nuts, salt and pepper in a blender, pulse for 5 seconds.
• Drizzle in remaining 6 tablespoons olive oil then add ice cubes and puree.
• Remove pesto from the blender and transfer to a large bowl.
• Add lemon juice, pasta, and eggplant to pesto, toss to combine.
• Top with shredded Parmigiano cheese before serving.

Notes :

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